Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Doing "The Chicken"
Options
Oblio
Posts: 53
Hi all,
Been about 1 1/2 years since my last post. Finally went for a XLBGE nest and platesetter and have had very good success so far. WHY did I wait so long :( My first pork butt got a excellent rating from a regional BBQ judge though I'm sure he was being kind. Still need to work on grilling thinner cuts of beef.
Tonight I am doing "The Chicken", dome raised to 375 since I don't have a raised grid. Veggies as posted on TNW. Only thing I forgot was the lime for the sauce. I'll try to post pics at the finish.
Been about 1 1/2 years since my last post. Finally went for a XLBGE nest and platesetter and have had very good success so far. WHY did I wait so long :( My first pork butt got a excellent rating from a regional BBQ judge though I'm sure he was being kind. Still need to work on grilling thinner cuts of beef.
Tonight I am doing "The Chicken", dome raised to 375 since I don't have a raised grid. Veggies as posted on TNW. Only thing I forgot was the lime for the sauce. I'll try to post pics at the finish.
Comments
-
No idea how I duplicated this thread. Sorry 'bout that.
-
It happens when you hit the back button after submitting the post. Just wait a few seconds and you will go back automatically. Good luck with "The" Chicken! -RP
-
Ah ... thanks, I'll keep that in mind about the double post. That sauce is mighty strong :evil: when I lift the lid (keeping it hot and covered so as not to thicken per recipe)
-
Be sure to whisk it up real well just before dipping the chicken. -RP
-
Ah ... thanks, I'll keep that in mind about the double post. That sauce is mighty strong :evil: when I lift the lid (keeping it hot and covered so as not to thicken per recipe)
-
Very nice ! I have plated pic for later. Barely underdone, the veggies were worth the exercise. I was cooking at 400ish for the last 45 min, I think if I used 400 (or a raised grid @ 350 as specified) for the whole cook it would have been perfect. I need to save the sauce for something next week, it's awesome
-
Hope this works ...
Liked the sauce so much we are experimenting with making Buffalo Wings today.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum